Pepper Jack Cheese Quesadilla

I created this pepper jack cheese quesadilla during a Sunday Night Football game as a snack for my husband. He loved the simplicity and deliciousness of this recipe, which is quick, easy and tasty. The best thing about this juicy, moist, and slightly spicy quesadilla is that you can add in your favorite ingredients – or what you have handy when those cravings occur – and grill it all and enjoy it as a hot appetizer.  I recommend serving this quesadilla with vegan sour cream, guacamole, and pico de gallo. This dish should be served immediately while it is hot and crispy!

I like this pepper jack cheese quesadilla best the way I’ve shared it here, but don’t hesitate to add in your own favorite ingredients or simply what you have handy. Also, use gluten-free tortillas to make this recipe gluten-free and/or you can comfortably add your choice of protein to this dish.  Please share your thoughts with me! 

I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!

Pepper Jack Cheese Quesadilla

Zahra

Looking for a great quesadilla recipe? This juicy, moist, and slightly spicy pepper jack cheese quesadilla is sure to amaze you!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Mexican

Servings 2 people

Ingredients

  

• 1 Yellow Onion medium-size, half-moon sliced
• 5 oz Spinach roughly chopped
• ½ tsp Ginger Powder
• ½ tsp Garlic Powder
• 1 pinch Salt
• 1 drizzle Avocado Oil
• 2 Tortillas burrito size
• 4 slices Vegan Pepper Jack Cheese

Garnish

• Fresh Cilantro

Instructions

 

• Heat a wok on medium heat; add onion and sauté until slightly golden brown (about 5 minutes). Sprinkle water if onion is sticking to the pan.
• Bring heat to medium and add spinach, ginger, garlic and salt and sauté until everything is mixed and the spinach cooks down (about 5 minutes).
• Lay a tortilla flat and spread spinach mixture along with pepper jack cheese. Cover with the other tortilla.
• Heat a wide open flat pan on medium heat; brush some cooking oil on the pan. Lay the quesadilla on the pan until golden brown, then flip and repeat. Once both sides are golden brown, remove from heat.
• Slice quesadilla  into pieces (like a pizza. Garnish with cilantro and serve hot with chilled vegan sour cream, guacamole and pico de gallo.

Notes

Note: Use gluten-free tortillas to make this recipe gluten-free.

Keyword quesadilla